Tea smoked chicken

[EmmaG]

Just about to do this for our dinner with some veggies (another low carb choice for me ) Has anybody tried it??

[Mags]

I haven't Emma....is that another Sainsbury one?

[EmmaG]

no made from scratch this time

[Mags]

Recipe please!

[EmmaG]

Ingredients
For the smoked chicken:
2 x 200g/7oz chicken breasts
4 tsp olive oil
50g/2oz soft dark brown sugar
50g/2oz long grain rice
10 tea bags, leaves reserved, bags discarded
For the chorizo and artichoke pilaff:
1 tbsp olive oil
1 tbsp unsalted butter
½ onion, peeled and finely chopped
110g/4oz chorizo sausage, thinly sliced
200g/7oz long grain rice
100ml/3½fl oz white wine
400ml/14fl oz chicken stock
110g/4oz drained artichoke hearts, roughly chopped
25g/1oz fresh flatleaf parsley, chopped
salt and freshly ground black pepper

For the herb oil:
50g/2oz mixed soft fresh herbs, chopped e.g. flatleaf parsley, chives
3 tbsp olive oil
pinch of salt and freshly ground black pepper

Method
1. In a mini food processor blend together all the herb oil ingredients. Set aside until required.
2. In a small bowl mix together the sugar, rice and tea leaves.
3. Line the base and sides of a large sauté pan or wok with foil.
4. Sprinkle the tea mixture over the foil and cover with another layer of foil.
5. Place a lid on the pan and the pan on the heat.
6. When the tea mixture begins to smoke, remove the lid and place the chicken on top of the foil.
7. Season the chicken and drizzle over the oil.
8. Place the lid back on the pan and leave to smoke for 12-15 minutes or until the chicken is cooked through.
9. Meanwhile, to make the pilaff, gently heat the oil and butter in a medium saucepan.
10. sauté the onion for 1-2 minutes to soften.
11. Stir in the chorizo and rice, ensuring they are well coated in the oil and butter.
12. Add the wine and bring to simmering point. Cook off for 1 minute.
13. Pour in the stock and bring to the boil.
14. Reduce the heat and simmer for 10-12 minutes or until the rice is cooked through.
15. Using tongs, remove the chicken from the pan and place it on a clean board.
16. Cut each chicken breast into slices on the diagonal.
17. Fold the artichoke into the pilaff to warm through.
18. Season the pilaff and stir through the parsley.
19. Serve a sliced smoked chicken breast on a portion of chorizo and artichoke pilaff and drizzle over the herb oil.

[EmmaG]

I am only doing the smoked chicken

[Mags]

Thanks Emma, have copied and saved that for a later date

[EmmaG]

Well it is smoking well!!!! lol

I will let you know how I get on

[Fran]

Sounds delicious Emma....do let us know how it goes

[dinahsmum]

Mmmm, don't do poultry - what else could you smoke like this - game? fish?
Sounds fascinating - may have a go with something